Lots of good news for Brunched in the Face! I’ve been looking into pop-ups and am tentatively scheduled for ATO in SF at 7th and Market in the Renoir Hotel for Sunday, November 11th. Once everything is set and definite, I will release more information. Also… I’ve been talking with truck manufacturers and getting quotes and it looks I’ve found the right match for Brunched in the Face. So much exciting news that is truly pushing us forward.
Hope you’re ready to get Brunched in the Face very very soon!
“I’ve long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.”—James Beard
Perhaps you have heard some things about a possible pork shortage looming for 2013. If not, you can read about it here. Now that you’re up to date on this horrific turn of events, you should also know that many U.S. pork sources as well as the USDA claim that this alleged shortage will not affect the U.S. Phew. Read about these claims here and here. Yes, pork prices will undoubtedly continue to rise in the coming year, but that doesn’t mean will have to go without our favorite salty, fatty, crispy, and delicious bacon— among other pork products.
Obviously, when I first heard about the possibility of a pork shortage for 2013, my mind was instantly brought to the implications for Brunched in the Face. Bacon is a pretty important part of the menu, but don’t you worry, Brunchers, we will make it work. Even with increasing prices, I am hoping to develop good relations with local sources so that the global state of pork should not affect my menu. Either way, there will be delicious options and I am incredibly prepared in the case of a pork shortage.
Yesterday Local Food Lab published their official press release announcing the 12 food and farm startups they will be working with this fall. Check us out on top! Can’t wait to start so soon. This is going to be an incredible 6 weeks.
I’ve been working very hard, particularly this week, on my chorizo burger recipe. I am holding a tasting party this Saturday for my friends. They’ll be tasting 3 different burgers and I am hoping to get the feedback I need to decide on THE burger for the menu. I don’t doubt that a few tweaks will have to be made post tasting party, but I am looking to my friends’ precious taste buds to help me choose my final direction. To go with these delicious burgers— I did my first preliminary chorizo making last night and it was a big hit— I will be spreading up some homemade green chile aioli. Roasting poblanos on my stove top has been a thrill and I will surely provide all of you with pictures.
I just received some very excellent news and want to share it with everyone. A few weeks ago I applied for Local Food Lab’s Fall Startup Accelerator Program, an incubator for foodie entrepreneurs. I was not only accepted into the 6 week program, but I was given a $1000 scholarship. The program starts in the beginning of October and I am so psyched to be getting the mentoring and business help that I know I will need as I get into the more technical aspects of realizing my dream.
Remember last week when I said I was approved for the GOOD maker Make Food More Awesome challenge to win a $1000 grant? Well voting time is here! So please go to this link right here: http://awesomefood.maker.good.is/projects/BrunchedintheFace and vote for Brunched in the Face. Then share the link with every single person you know and tell them so do the same. :)
But, seriously, thank you to everyone who votes for me. I know we can do this!
Graphics are in the works for a Brunched in the Face logo. I’m super excited that this is happening and I owe HUGE thanks to my friend Christy Brinegar for doing this for me. She’s an amazing designer and has already given me first drafts with colors, fonts, and design beyond this first sketch from last night. Let me know what you think.
I just submitted my application for the GOOD maker Make Food More Awesome challenge. If accepted, I will be part of GOOD Maker’s contest to win a $1000 grant to put toward my Brunched in the Face efforts.
I am going to stop myself right there because as I was typing that above, I was approved! Yay! Voting begins on August 23rd at 12pm PDT and ends on September 6th at 12pm PDT. Individuals can only vote once throughout this duration. All projects with over 50 votes will make it to the final round of judging for a chance to win $1000. The project with the most votes will win a tour of the Food Network and lunch with an Awesome Trustee.
It would seriously mean so much to me win this contest. This is more than just the $1000 grant— it is also about the support, encouragement, love, exposure, and experience. Please tell your friends and family to vote for me. I will send out reminders closer to the 23rd when voting begins.
Hello Brunchers! It’s been a while since I’ve properly updated this blog. Brunched in the Face is still in the research and development phase with menu items and recipes coming along very nicely.
Earlier this month I held a taste test for my friends. I served up a ton of spicy yam hash, sweet potato waffles with brown sugar syrup, coffee banana smoothies, and whole wheat biscuits. I received an incredible amount of positive feedback and praise which has only encouraged me to continue on my Brunching journey.
Enjoy the photos to follow this post and I cannot wait to continue Brunching everyone in the face!
While my posts have been pretty sparse these past couple of weeks, that doesn’t mean that I am not doing anything or have dropped this project idea. In fact, it means the exact opposite. I’ve been working very hard on my menu and have narrowed it down to 5 killer items, but I am still working on the recipes for these. I’ve never had to write a precise recipe before and so when developing my own, I’d usually eyeball ingredients until it tastes right. Now that replication is crucial, I am being a lot more careful about how I measure each ingredient and to write them down so that I can try again, tweak certain things, and make it the best damn thing possible so that you’ll be coming back for more every freaking day. Sorry if that got a bit intense, but I’m excited.
It was a 4 hour class that covered a variety of skills from julienned vegetables to cutting up a whole chicken and to filleting a whole fish. I learned a lot, practiced technical skills that will allow for more uniform cuts and dices while enhancing my speed, and ate a delicious meal. I highly recommend Jordan to anyone looking for a fun, laid-back cooking class that will teach necessary skills to anyone at any level.
In terms of Brunched in the Face news, I have been working on perfecting my sweet potato waffle recipe and my special all-in-one start your day smoothie. They’re both coming along very nicely and by the end of the week I should have some final recipes for my good friends to taste.
In addition to cooking all of the time and researching recipes, I have enrolled in a quite a few entrepreneurial classes that will help guide me through the process of opening my own restaurant. Tonight I am taking a costing class that will help me price items and keep track of costs. In July I will be taking my food safety manager class and exam that is necessary to be able to work on a food truck— at least one person per shift must be a food safety manager.
As I promised, pictures from my adventure to Nick’s Wheely Good Breakfast in Emeryville are here! The truck was parked right across the street from Doyle Park at 62nd and Doyle, so after I received my order, I walked over to the park, found a picnic table to sit at, and I enjoyed my lunch… or breakfast… or… whatever.
I ordered the pork belly hash— a delicious mix of pork belly crisped up, potatoes, and a chipotle aioli drizzled on top. It was truly delicious and definitely my favorite part of the meal. In addition to the hash, I ordered the cheddar biscuit sandwich. A homemade cheddar biscuit as the bun with arugula, bacon, cheddar cheese, and aioli. I oped to add an egg for an extra dollar— definitely worth it. The biscuit was flaky, yet moist. The bacon and the egg were perfectly cooked. However, I found that were was a bit too much aioli on the sandwich for my liking. Being the hot sauce fiend that I am, I think I would have preferred a tangier, spicier alternative to the aioli. See the damage I did to these two items below.
While I digest this incredibly filling lunch (which only cost me $8), I am going to start preparing to test out recipes for my very own signature hash.
I’ve been reading some books on starting food trucks and entrepreneurialism in the street food industry and have learned so much already. Something I read last night that really spoke to me was that food truck owners and operators should be in shape. There’s a lot of heavy lifting and it is a very fast paced environment, so being out of shape or too weak could actually make a difference in your success.
So, on Day 2 of my journey I am returning to my previously strict routine of exercising 1-2 times per day. I got busy; life got in the way, and I let myself go just a little bit, but I am determined to make this really happen, so I am going to wake up every morning and work out. When I feel ready, I will add yoga back in the mix.
Other than beginning to work out again, I plan on stopping by Nick’s Wheely Good Breakfast Truck for inspiration and to take a look at one of my few true competitors in the Bay Area. There aren’t many exclusive to breakfast trucks out here, but this is one of them and I hear it’s delicious. I also know that their menu is limited to breakfast sandwiches. They’re gourmet and they all sound good, but I am aiming for some more variety than that.
Then comes my first day of testing my first menu item. I’m not going to reveal too many details about this venture, but know it’s in the works.
My name is Dana Schnittman and I have dreams of starting my own food truck. I am not a techincally trained chef, but I have had a passion for food and cooking since I was little. In elementary school my brother and I used to play “diner” on weekend mornings. We would create menus and then take turns preparing breakfast for each other. Of course, at such a young age our menus were limited to cereal and milk, toast, and basic egg dishes, but it was thrilling nonetheless.
Now, at 25, I am ready to start fulfilling my dreams. This is the place where you can follow my journey of starting my very own brunch food truck. I am starting at square one by developing a menu, testing recipes, and holding taste tests so that I can serve the best of the best to my future customers.
This is going to be a long and arduous journey, but I am ready to conquer any challenge that comes my way.
Get ready to be brunched in the face with deliciousness.